Win over everyone’s heart (and stomach!) with these Marry Me Cookie Bars! They have the BEST flavor and texture, made with rolled oats, both white and semi-sweet chocolate chips, and a pinch of cinnamon! Chewy, creamy, chocolatey goodness!
Love cookie bars? Here are some more tasty recipes to try: sugar cookie bars, M&M cookie bars, and chocolate chip cookie dough bars.
The Ultimate Cookie Bar…
These ‘Marry Me Cookie Bars’ are made with all of my favorite ingredients. Both white and semi-sweet chocolate chips, some warm spices, and rolled oats for the perfect texture! Anyone who tries a piece will be in love.
These marry me bars are best served fresh out of the oven when they’re warm and gooey. I like them even more with a scoop of vanilla ice cream on top! They’re the ultimate comfort dessert for any time of day. Treat yourself!
Ingredient List
Grab those classic cookie ingredients out of your pantry and let’s get baking! Exact measurements are in the recipe card below.
- Rolled Oats: Add a chewy texture and nutty flavor to the bars. These get pulsed in a blender for a finer crumb.
- All-Purpose Flour: The base for our Marry Me Cookie Bars.
- Baking Powder & Baking Soda: These leavening agents work together to create a gentle rise.
- Salt: Just a pinch to make everything taste more delicious.
- Ground Cinnamon: The perfect cozy spice! If you love spiced treats, you can also add a little nutmeg.
- Unsalted Butter: For the perfect richness. Use room temperature butter so it mixes together well with the other ingredients.
- Sugars: I used both granulated and brown sugar for a deeper sweetness and toffee flavor. Light brown sugar will work, but I’ve found that dark brown sugar really takes the flavor of these cookie bars to the next level.
- Eggs: To bind everything together and make the marry me bars nice and chewy. Again, at room temperature.
- Milk: Adds a touch of moisture.
- Vanilla Extract: For an extra pop of flavor. I recommend using pure vanilla extract if you have it!
- Semi-Sweet & White Chocolate Chips: These chips add pockets of chocolatey goodness in every bite! Feel free to mix it up with your favorites. Milk chocolate, dark chocolate, butterscotch chips, your choice!
How to Make Marry Me Cookie Bars
Just as easy as making some cookies, if not easier because there’s no shaping involved! The trickiest part is waiting for your Marry Me Cookie Bars to come out of the oven. They smell soooo good!
- Preheat Oven, Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with parchment paper, spray with pan spray, and set aside.
- Blend Oats, Combine With Dry Ingredients: Pulse ¾ cup of the rolled oats 3-4 times in the blender to break it up. In a medium bowl, whisk together the pulsed oats, the remaining whole oats, flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Butter and Sugar Mixture: In a separate large bowl, beat together the butter, brown sugar, and granulated sugar until combined and fluffy
- Mix in Eggs, Milk, and Vanilla: Add the eggs, milk, and vanilla and beat until pale and fluffy. Mix in the dry ingredients until just combined.
- Add Chocolate Chips: Fold in the white and semi-sweet chocolate chips by hand until evenly distributed in the dough.
- Bake: Spread the dough evenly in the prepared pan and bake for 25-30 minutes, until golden brown and a toothpick comes out clean from the center. If the top is turning too brown too quickly, carefully lay a sheet of nonstick foil right over the top of the pan (not touching the bars) to prevent further browning.
- Cool and Serve: Allow the cookie bars to cool completely before removing them from the pan and cutting them into pieces.
Tips and Variations
To ensure these cookie bars get you a marriage proposal, keep these simple tips in mind:
- Using Quick Oats Instead: Rolled oats in general can be replaced 1:1 with quick oats, but the Marry me bars will likely end up a bit more dry than if you used rolled oats.
- Don’t Overbake These Bars! They will still look slightly underdone in the center, but a toothpick should come out clean. As they cool in the pan, they will continue to cook.
- Mix-Ins: If you like coconut or nuts, add ½ cup of one or both to the dough at the same time as the chocolate chips.
- More Spice: The cinnamon is subtle, so if you would like it stronger then increase the cinnamon by 1 additional teaspoon.
Storing Leftovers
Store these Marry Me Cookie Bars in an airtight container at room temperature for up to 1 week.
These bars can also be frozen and kept in an airtight freezer container or a freezer ziplock for up to 3 months. Thaw them at room temperature for a couple of hours before serving.
Other Tasty Cookie Bar Recipes
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M&M Cookie Bars
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Easy and Delicious Carmelitas
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Marry Me Cookie Bars
Ingredients
- 1 ½ cups rolled oats, divided
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¼ teaspoon ground cinnamon
- 1 cup unsalted butter, room temperature
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon milk
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
-
Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with parchment paper, spray with pan spray, and set aside.
-
Pulse ¾ cup of the rolled oats 3-4 times in the blender to break it up. In a medium bowl, whisk together the pulsed oats, the remaining whole oats, flour, baking powder, baking soda, salt, and cinnamon. Set aside.
-
In a separate large bowl, beat together the butter, brown sugar, and granulated sugar until combined and fluffy
-
Add the eggs, milk, and vanilla and beat until pale and fluffy. Mix in the dry ingredients until just combined.
-
Fold in the white and semi-sweet chocolate chips by hand until evenly distributed in the dough.
-
Spread the dough evenly in the prepared pan and bake for 25-30 minutes, until golden brown and a toothpick comes out clean from the center. If the top is turning too brown too quickly, carefully lay a sheet of nonstick foil right over the top of the pan (not touching the bars) to prevent further browning.
-
Allow the cookie bars to cool completely before removing them from the pan and cutting them into pieces.
